Molasses Pumpkin Pie

• 1 pastry shells
• 2 eggs
• 1/2 cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 (15 ounce) can solid-pack pumpkin
• 3 tablespoons molasses
• 3/4 cup evaporated milk
• whipped topping

1. Line a 9-in. pie plate with pastry. Trim to 1/2 inches beyond edge of plate; flute edges. Set aside.
2. In a large bowl, beat the eggs, sugar, cinnamon, salt, ginger and nutmeg. Beat in pumpkin and molasses; gradually add milk. Pour into crust. Cover edges loosely with foil.
3. Bake at 425u0b0 for 10 minutes. Remove foil. Reduce heat 350u0b0; bake 28-32 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Chill until ready to serve. Serve with whipped topping. Refrigerate leftovers. Yield: 6-8 servings.

pastry shells, eggs, sugar, ground cinnamon, salt, ground ginger, ground nutmeg, solidpack pumpkin, molasses, evaporated milk, topping

Taken from www.food.com/recipe/molasses-pumpkin-pie-396457 (may not work)